Chicken With Pesto And Parmesan Recipes

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PESTO PARMESAN CHICKEN



Pesto Parmesan Chicken image

Need a yummy idea for chicken breasts? Try this 4-ingredient idea using crispy panko bread crumbs.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6

4 boneless skinless chicken breasts (about 1 1/4 lb)
3 tablespoons basil pesto
2 tablespoons mayonnaise
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup finely shredded Parmesan or Asiago cheese
Fresh basil leaves, if desired

Steps:

  • Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
  • In shallow dish, mix together pesto and mayonnaise. In another shallow dish. mix together bread crumbs and cheese. Dip chicken into pesto mixture then dip in panko mixture. Place on baking sheet.
  • Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown. Garnish with basil.

Nutrition Facts : Calories 390, Carbohydrate 11 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 430 mg, Sugar 0 g, TransFat 0 g

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY



One-Pan Garlic Chicken Pesto Pasta Recipe by Tasty image

Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil

Provided by Tasty

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon canola oil
2 chicken breasts, sliced into 1/2 inch (2cm) strips
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
¾ cup heavy cream
½ cup grated parmesan cheese
¼ cup pesto
3 cups penne pasta, cooked and drained
¾ cup cherry tomato, halved
parmesan cheese, to garnish
fresh basil, chopped, to garnish

Steps:

  • Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
  • Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
  • Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
  • Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
  • To serve, sprinkle parmesan cheese and basil on top!
  • Enjoy!

Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

CREAMY PESTO CHICKEN



Creamy Pesto Chicken image

All the flavors of Italian pesto (fresh basil, pine nuts, Parmesan, and garlic) in a simple creamy sauce. Also works well with thinly sliced pork tenderloin. Add a splash of milk or cream for a slightly thinner sauce. Serve over rice or pasta with extra Parmesan cheese to sprinkle on top.

Provided by JODIE4

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
4 skinless, boneless chicken breast halves - cut into strips
4 large cloves garlic, sliced
3 ½ tablespoons sherry
¼ cup pine nuts
½ cup chopped fresh basil
1 (8 ounce) container reduced fat sour cream
3 tablespoons grated Parmesan cheese
ground black pepper to taste

Steps:

  • Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
  • Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 7.7 g, Cholesterol 86 mg, Fat 17.9 g, Fiber 0.6 g, Protein 28.6 g, SaturatedFat 6.6 g, Sodium 210.1 mg, Sugar 0.5 g

BAKED PESTO PARMESAN CHICKEN WITH GARLIC



Baked Pesto Parmesan Chicken With Garlic image

Our baked chicken is flavored with prepared pesto sauce, garlic, and Parmesan cheese. You can use prepared or our easy homemade pesto for this recipe.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h10m

Yield 4

Number Of Ingredients 6

1 chicken, about 4 pounds, (quartered) or about 4 pounds of chicken parts
4 tablespoons prepared pesto
4 large cloves garlic (finely chopped)
juice of 1 lemon, or about 2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 cup shredded Parmesan cheese

Steps:

  • Line a 9-by-13-by-2-inch baking pan with foil and then lightly grease the foil.
  • Trim excess fat and remove the skin from the chicken, if desired. Sprinkle the chicken pieces lightly with kosher salt and freshly ground black pepper and place in the prepared pan.
  • Combine the pesto, garlic, and lemon juice; rub the mixture evenly over the chicken pieces. Cover the pan tightly with foil and refrigerate for 1 to 2 hours.
  • Heat the oven to 375 F.
  • Remove the foil and drizzle the chicken breasts lightly with olive oil. Bake in the preheated oven for 55 to 65 minutes, or until chicken is cooked. Juices will run clear when chicken is pierced with a fork. The minimum safe temperature for chicken is 165 F (USDA Guidelines).
  • Sprinkle with shredded or grated Parmesan cheese and continue baking for about 2 to 3 minutes longer. Optional Homemade Pesto
  • Combine 2 cups of fresh basil leaves and about 1/3 cup of pine nuts in a food processor. Pulse 5 to 7 times to chop the basil finely. Add 1/2 cup of grated Parmesan cheese and 2 teaspoons of chopped garlic and pulse 4 or 5 times more. With the processor running, add 1/2 cup of extra virgin olive oil in a steady stream. Transfer the pesto to a bowl. Taste and add salt and freshly ground black pepper, as desired.
  • Store fresh pesto in a tightly covered container in the refrigerator for about 1 week. If you won't be using the pesto right away. A thin layer of olive oil drizzled over the pesto will keep it looking fresh and bright.
  • Freeze homemade pesto -- without the cheese -- in an airtight freezer bag or container for up to 6 months. Add the cheese before using.
  • Spinach and Basil Pesto - Follow the recipe above, but use half spinach leaves and half basil leaves.

Nutrition Facts : Calories 542 kcal, Carbohydrate 3 g, Cholesterol 159 mg, Fiber 0 g, Protein 50 g, SaturatedFat 9 g, Sodium 305 mg, Sugar 0 g, Fat 36 g, ServingSize 4 Servings, UnsaturatedFat 0 g

CHICKEN WITH PESTO AND PARMESAN



Chicken With Pesto and Parmesan image

For a great main course for family or friends that's easy to make and not too expensive, try this delicious chicken recipe. Use red pesto sauce or sun-dried tomato paste as an alternative to green pesto.

Provided by English_Rose

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

3 ounces parmesan cheese
4 skinless boneless chicken breasts
4 teaspoons green pesto sauce
12 fresh basil leaves
3 tablespoons olive oil
1 lb baby carrots, halved
2 red peppers, deseeded and cut into chunks
1 red onion, peeled and sliced into thin wedges
salt and freshly ground black pepper

Steps:

  • Grate the Parmesan and set to one side. Preheat the oven to 375°F.
  • Using a sharp knife, slice a pocket into each chicken breast and open it up. Spread 1tsp of pesto sauce into each one, and share the Parmesan between them. Top with the basil leaves, then close the pockets and secure with toothpicks.
  • Spoon 2tbsp of the olive oil into a roasting pan and add all the vegetables, tossing them to coat. Season with a little salt and black pepper to taste.
  • Arrange the chicken breasts on top. Sprinkle the remaining olive oil over them, and transfer to the oven. Roast for 25-30 mins, until the chicken is cooked and the vegetables are tender. Serve immediately.

Nutrition Facts : Calories 497.7, Fat 30, SaturatedFat 9, Cholesterol 111.5, Sodium 507.3, Carbohydrate 16.6, Fiber 3.7, Sugar 9.3, Protein 40

PARMESAN PESTO PASTA WITH CHICKEN



Parmesan Pesto Pasta with Chicken image

easy dish that tastes difficult. great for last minute get-togethers, just add salad and hot crusty french bread.....yum

Provided by Jessica Costello

Categories     Chicken

Time 20m

Yield 1 pan

Number Of Ingredients 7

1 1/2 lbs cooked chicken (cubed)
2 cups shredded parmesan cheese
1/2 cup butter or 1/2 cup margarine
1 cup milk
1 cup half-and-half
1 lb penne pasta (cooked)
1 envelope of knorr pesto sauce mix

Steps:

  • in large saucepan combine butter, milk, half and half and parmesan cheese.
  • stir over med heat untill cheese is melted.
  • add pesto sauce mix and chicken.
  • simmer 5-7 minutes, until sauce thickens.
  • serve over pasta.

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